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Flavorful Apricot Jalapeño Jam Glaze Recipe Easy Grilled Pork Tenderloin Sauce

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A quick and easy apricot jalapeño jam glaze that adds a sweet, spicy, and tangy flavor to grilled pork tenderloin, creating a juicy and memorable dish perfect for any grilling occasion.

Ingredients

Scale
  • ¾ cup (240 ml) apricot jam
  • 1 medium jalapeño pepper, finely diced (remove seeds for less heat)
  • 2 cloves garlic, minced
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) honey (optional)
  • 1 tablespoon (15 ml) soy sauce
  • 1 teaspoon (5 ml) fresh lime juice
  • Pinch of freshly ground black pepper
  • 1 teaspoon (5 ml) olive oil

Instructions

  1. Rinse the jalapeño, slice it in half, and remove seeds if milder heat is desired. Finely dice the jalapeño and mince the garlic cloves. Set aside.
  2. In a small saucepan, combine apricot jam, diced jalapeño, minced garlic, apple cider vinegar, honey, soy sauce, lime juice, black pepper, and olive oil.
  3. Place the saucepan over medium-low heat and stir frequently with a whisk or spoon. Let the mixture gently bubble without boiling vigorously until the glaze thickens and jalapeño softens, about 6-8 minutes.
  4. Taste the glaze and adjust sweetness or tang by adding more honey or vinegar if desired. Remove from heat and let cool slightly to thicken further.
  5. Trim any silver skin from a 1 to 1.5 pound (450-680 g) pork tenderloin and pat dry. Season lightly with salt and pepper.
  6. Preheat grill to medium-high heat (around 375°F/190°C) and lightly oil the grates to prevent sticking.
  7. Place the pork tenderloin on the grill. After 5 minutes, brush a generous layer of the apricot jalapeño jam glaze over the top. Turn every 5 minutes, glazing each side to build a sticky crust. Grill for 15-20 minutes total, or until internal temperature reaches 145°F (63°C).
  8. Remove pork from grill and let rest tented with foil for 5-10 minutes to allow juices to redistribute.
  9. Slice the pork tenderloin and serve drizzled with any leftover warmed glaze.

Notes

Keep an eye on flare-ups from the sugars in the glaze and move pork to indirect heat if needed to avoid burning. Let the pork rest after grilling to retain juices. Fresh jalapeños provide better flavor than canned. The glaze can be made ahead and stored refrigerated for up to 2 days. For gluten-free, substitute soy sauce with tamari. For vegan, replace honey with maple syrup.

Nutrition

Keywords: apricot jalapeño jam glaze, grilled pork tenderloin, sweet and spicy glaze, easy pork recipe, barbecue sauce, summer grilling, quick glaze, pork tenderloin sauce

Find it online: https://sparklechew.com/flavorful-apricot-jalape-n-o-jam-glaze-recipe-easy-grilled-pork-tenderloin-sauce/